Cinnamon rolls with cinnamon butter

Ingredients for 1 servings:

• 250 ml whole milk
• 135 g sugar
• 20 g fresh yeast
• 115 g butter
• 2 eggs
• 1 tsp salt
• 580 g wheat flour type 550
• 135 g butter
• 50 ml maple syrup
• 50 g cane sugar
• 2 tsp cinnamon powder
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

wonderful to prepare, about 10 snails

Add the sugar to lukewarm milk and crumble in the yeast. Cover and let stand for 10 minutes until the milk bubbles. In a large bowl, combine the flour and salt, then add the butter in pieces, eggs, and yeast mixture. Knead until a smooth dough forms. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, until it has doubled in size. For the cinnamon butter, mix the butter, maple syrup, brown sugar, and cinnamon with a hand mixer and add a pinch of salt. Once the dough has risen, roll it out into a 1 cm thick rectangle and spread the cinnamon butter all over it. Roll up the dough and cut the roll into 4 cm thick slices; this makes about 10 rolls. Place the cinnamon rolls in a greased baking dish, cover with plastic wrap, and let rise in the refrigerator overnight. The next morning, preheat the oven to 180°C (top/bottom heat) and bake the cinnamon rolls on the middle rack for about 30 minutes. Tip: Type 550 flour is generally best for yeast dough. It contains slightly more gluten than the usual wheat flour (type 405), so it binds better and makes the dough more stable.